Serves: 4 – Prep: 20 minutes – Cooking: 60 minutes
ingredients
- 6 tomatoes, halved
- 1 bell pepper, cut into 4
- 90 ml (6 tablespoons) olive oil
- 15 ml (1 tablespoon) mixture of Provencal herbs
- 1 onion, minced
- 2 celery stalks, chopped
- 250 ml (1 cup) blonde beer
- 500 ml (2 cups) crushed tomatoes
- 1 L (4 cups) chicken stock
- 125 ml (1/2 cup) pearl barley
- 2 chicken breasts
- 60 ml (4 tablespoons) Oka cheese, grated
- Salt and pepper to taste
- bread croutons
- Crunchy bread cut into thin slices (baguette)
- 60 ml (4 tablespoons) olive oil
- 2 cloves of garlic
- Salt and pepper to taste
Preparation
Stage 1
Preheat the oven, rack in the middle, to 200°C (400°F).
2nd step
Arrange the tomatoes and peppers in a baking tray, brush them with olive oil, sprinkle with herbs de Provence, a little salt and pepper and bake in the oven for 25-30 minutes, until the vegetables are baked.
Step 3
Meanwhile, in a hot pan, fry the onion and celery in a little oil for 3-4 minutes.
Step 4
Then deglaze with beer.
Step 5
Add the crushed tomatoes, stock, barley, chicken and simmer on medium/low heat for 1 hour while the barley cooks.
Step 6
Slice the chicken and check the seasoning.
Step 7
On a baking sheet covered with parchment paper or a silicone mat, spread the slices of bread, brush with oil, sprinkle with a little salt and pepper and let it toast, 10 to 12 minutes, the time for coloring the bread.
Step 8
Grate the garlic cloves directly on the toast.
Step 9
In each plate, spread the barley soup, a few pieces of oven-roasted vegetables, a few croutons of bread and grate the cheese on top.